What did everyone cook today?
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Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next.
Leftovers vacuum sealed with the chamber sealer. 
johnsbrewhouse I’ve never had corn chowed, but it sounds great. Something I would love to try. Would you post the recipe?
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johnsbrewhouse I’ve never had corn chowed, but it sounds great. Something I would love to try. Would you post the recipe?
Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy -
Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoyjohnsbrewhouse Thanks. It looks good enough to go into the user’s recipe section if you want to post it there.
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johnsbrewhouse Thanks. It looks good enough to go into the user’s recipe section if you want to post it there.
Chef I’ll see if I can get it posted there. Thanks Chef.
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Site is still a little quirky. I didn’t make the chowder. But I got credit for it . It had 3 up votes. Tried to upvote and it zeroed out . Tried to upvote again and the feed back was I couldn’t vote on my own post
JoeB Oh, the perils of newness. Thinking the AI isn’t digesting your lingo yet and is confused. It will be OK (I hope for you guys).
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Yep, we’re a surly lot, but we’re harmless …
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog said in What did everyone cook today?:
I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
That looks very tasty, Yoop.
If you did not pump that bird, it would have taken quite a few days for that cure to reach the thickest part of the breast anyway. -
I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog kinda looks like a ham with the pink and way it broke up…lol
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog Now, that’s some really smokey bird. I can smell it from here. Way to GO!
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YooperDog said in What did everyone cook today?:
I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
That looks very tasty, Yoop.
If you did not pump that bird, it would have taken quite a few days for that cure to reach the thickest part of the breast anyway.processhead yes I didn’t inject it. I figured about six days, but it equalize well. I have never smoked a bird over twenty pounds, but I got a deal on these, BOGO, at .69¢/lb. I don’t like to inject unless in a time crunch, but it does have it’s purpose. Mainly I don’t like care for the injection holes in the product.
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Wow - Looks awesome
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I have never tried to cure a turkey. Usually just inject and rub them and into the smoker. There are rarely leftovers. But this one looks soooooo good, I think I need to try.
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog That buzzard looks great. I like the way you netted it too. I usually just brine mine for two days & it is wonderful & can’t take anymore. That must have been some kinda flavor. I agree, the Walton’s turkey brine is the best!
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I had two 24 lb birds taking up room in the freezer, needed to cook them up and break them down. Roasted one, nothing to see there, cured and smoked the other with Walton’s Turkey Cure. I think that is the best tasting smoked turkey I have made yet. I let it sit in the cure for eight days, I got stuck out of town.
YooperDog WOW That bird looks great. You’re the man.
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Healthy Pig: Pig must have worked out every day at the gym, no drugs or alcohol. “1” long casing for 25lbs Italian sausage. No blowouts no tears.
JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
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JoeB All I can say is WOW. It’s like a work of art. But, I think a couple of the links are 3 cm smaller than the rest.
zbigjeff Not to worry. The less than perfect were executed in a fiery pit of hot coals and consumed by their maker in conjunction with a copious amount of libation.
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Tries something new for me when it comes to snack sticks. A few weeks ago I cold smoked a pound of the high temp cheddar cheese with sugar maple. Then vacuum packed it and put in the fridge. Made a 10 pound batch of willies yesterday with it. A little heat with a mild smoked cheese flavor. I would definitely make it again.
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